Homemade Buttermilk Rusks
Savor the comforting, homemade goodness of these **Buttermilk Rusks**, a South African classic that's perfect for dunking into your morning coffee or tea. Made with simple pantry staples like **buttermilk, eggs, and vanilla extract**, these rusks are delightfully crisp and packed with a subtle sweetness that keeps you coming back for more. This two-step baking process creates a crunchy, golden texture that's irresistibly snackable and ideal for long-term storage in an airtight container. Whether you're indulging in them as a breakfast treat or an afternoon pick-me-up, you'll love the rich, buttery aroma and satisfying crunch of these **easy-to-make buttermilk rusks**. Wholesome, homemade, and utterly delicious!
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Recipe Information
Ingredients
- 1000 grams all-purpose flour
- 20 grams baking powder
- 5 grams salt
- 200 grams sugar
- 250 grams unsalted butter
- 500 milliliters buttermilk
- 2 large eggs
- 5 milliliters vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and grease two 9x13-inch baking pans.
In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt.
In another large bowl, cream the sugar and butter together until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
Divide the dough evenly between the prepared baking pans, smoothing the tops.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the rusks to cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
Once cooled, cut the baked slabs into thick slices.
Reduce the oven temperature to 100°C (210°F).
Place the slices on baking sheets and bake again for 90 minutes or until the rusks are dried out and crispy.
Allow the rusks to cool completely before storing them in an airtight container.
Nutrition Facts
Calories |
6758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.8 g | 323% | |
| Saturated Fat | 139.3 g | 697% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 4654 mg | 202% | |
| Total Carbohydrate | 999.3 g | 363% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 227.6 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 841 mg | 65% | |
| Iron | 48.7 mg | 271% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
